Here is a revisited version of a traditional dish from the province of La Spezia, proposed by the chefs at Palmaria Restaurant Portovenere.
Recipe: Seared cuttlefish, crunchy crumbs, sauteed cream and artichokes
Ingredients for 4 people
- Cuttlefish 800 gr.
- Artichokes n. 6
- Golden onion 50 gr.
- Carrot 50 gr.
- Celery 50 gr.
- Extra virgin olive oil 100 gr.
- Panko bread 30 gr.
- Parsley 30 gr.
- White wine 100 gr.
Procedure
Clean the artichokes and cook them upside down in a saucepan with salt, pepper, olive oil and white wine. Aside, lightly brown the celery, the carrot and the finely chopped onion, then use a blender to mix everything with the extra virgin olive oil. Clean and sear the cuttlefish in a pan for a few minutes. Serve alternating cuttlefish and artichokes, the sauce, and panko bread crumbs seasoned with chopped parsley.
Buon appetito!
